These pancakes will bring a smile to your face and get you ready to start the day!
Tag: celiac
Craving bread, but not the gluten? Try this fragrant, high-protein apple and walnut cake. It’s gluten-free and delicious!
Ingredients:
- 2 cups ground almonds
- 1 cup chopped walnuts
- 2 tbsp ground flaxseed
- 1 tbsp ground cinnamon
- 2 tsp aluminum free baking powder
- ½ tsp sea salt
- 2 eggs
- 1 cup unsweetened organic apple sauce
- 1/2 cup walnut oil (or use coconut oil)
- Coconut oil for greasing the loaf pan
- 1/4 cup of coconut milk
Directions:
Preheat the oven to 325F. Coat a 9×5 loaf pan liberally with coconut oil.
Combine 2 cups ground almonds, 1 cup chopped walnuts, 2 tbsp ground flaxseed, 1 tbsp cinnamon, 2 tsp aluminum free baking powder and ½ tsp salt in a bowl and mix.
In another bowl, combine 2 eggs, 1 cup unsweetened organic apple sauce, 1/2 cup walnut oil (or use coconut oil) and 1/4 cup of coconut milk. Pour the mixture into the dry ingredients and stir. If the mixture is very stiff, add 1 to 2 tbsp more of coconut milk.
Press the dough into the pan and bake for about 45 minutes. Check the cake by poking it with a toothpick. If the toothpick comes out clean, it is done.
Leave to cool for 20 minutes, then turn out. Slice and serve.
Enjoy!
Jenna
It’s really hard to find a granola without oats. Even granola that says it’s made with gluten-free oats is questionable. In addition, most granolas are very high in sugar. Therefore, I have put together a recipe with no added sugar that is made with all natural and paleo ingredients.
Ingredients:
2 tablespoons almonds (soaked*)
2 tablespoons pumpkin seeds (soaked*)
1 tablespoon chia seeds
1/2 cup unsweetened coconut flakes
Handful of dried, fresh, or frozen organic blueberries (or other fruit of your choice)
Sprinkle of Vietnamese cinnamon
Pinch of Celtic salt
Add Ons:
Unsweetened coconut milk or almond milk
*Soaking Tips and Instructions:
Soak nuts and seeds:
1. To remove or reduce phytic acid.
2. To remove or reduce tannins.
3. To neutralize the enzyme inhibitors.
4. To encourage the production of beneficial enzymes.
5. To increase the amounts of vitamins, especially B vitamins.
6. To break down gluten and make digestion easier.
7. To make the proteins more readily available for absorption.
8. To prevent mineral deficiencies and bone loss.
9. To help neutralize toxins in the colon and keep the colon clean.
10. To prevent many health diseases and conditions.
Soak your nuts and seeds in water, salt water, or a warm water mixture with something acidic like apple cider vinegar or lemon juice. Within 7 to 24 hours the enzyme inhibitors are neutralized and the anti-nutrients are broken down regardless of the method you choose. Don’t forget to rinse the nuts and seeds with filtered water before storing, drying, or eating them.
If you choose to eat the nuts or seeds wet, make little batches and store them in the refrigerator. Or, you can dry the nuts and seeds in a dehydrator or oven on the lowest possible setting for 24 – 48 hours to remove all moisture.
Instructions:
Take 1 tablespoon of the pumpkin seeds and your almonds and pulse in the food processor a few times on low-speed until it reaches the consistency you like.
Put the mixture from the food processor into a bowl.
Add chia seeds, coconut flakes, blueberries, salt, and cinnamon.
Add the milk of your choosing and enjoy!
Blessings,
Jenna
Ingredients
2 cups almond meal (or 1 ¾ cups almond flour and ¼ cup Millet flour)
½ c finely shredded unsweetened coconut
3 eggs
1 cup Native Forest coconut milk
2 T. coconut oil
1 apple, peeled and grated
¼ tsp fine Celtic or Himalayan salt
½ to 1 cup fresh or frozen organic cranberries (or other berries of choice)
Directions
- Add all ingredients (except cranberries) to blender and mix well
- Stir in ½ of cranberries
- Scoop 2 tablespoons of batter onto a medium griddle greased with coconut oil. Cover pancakes while cooking to help them cook evenly all the way through. Make sure the pancakes are browned well before flipping.
Toppings
- Syrup – I love maple syrup, however, I do try to limit sugar for myself and my family. I mix warmed coconut oil or cool/room temperature organic flaxseed oil with a small amount (about 1 tsp) maple syrup and pour over pancakes. This tastes sweet like syrup without all the sugar, but with the added benefits of the healthy oil.
- Blueberries
- Walnuts
- Poached egg
- Sliced avocado and a small dollop of pesto
- Sliced avocado with dollop of lemon dill mayo
- Dairy free yogurt and berries–unsweetened coconut or almond milk yogurt topped with raspberries is my current favorite
Adapted from Everyday Paleo by Sara Fragoso
Enjoy!
Jenna
Introduction:
Did you try eating a gluten-free diet without seeing significant improvement in your health? Yesterday, in my post, I spoke about one of the possible reasons for this. Removing corn from your diet is important in order to truly be “gluten-free.” Today, I want to explain another reason some people don’t see improvement in their persistent health problems simply by eliminating gluten from their diet… dairy. Removing dairy from your diet is another important step in order to truly determine if a gluten-free diet is key for your healing.
Researchers have identified that dairy proteins can affect as much as 50% of those with gluten problems. A quote from a research study is listed below:
“Patients with celiac disease (CD) on a gluten-free diet may still have gastrointestinal symptoms. On clinical grounds cow’s milk (CM) protein sensitivity may be suspected…A mucosal inflammatory response similar to that elicited by gluten was produced by CM protein in about 50% of the patients with celiac disease. Casein, in particular, seems to be involved in this reaction.”
Source: Clin Exp Immunol. 2007 Mar;147(3):449-55.
Reasons Why Dairy Causes an Inflammatory Reaction:
- Processing of dairy alters the casein protein creating a molecule that resembles gluten, thus creating an inflammatory response.
- Cows eat large quantities of GMO corn and grain based foods. It is likely that these grain based proteins (including gluten) make their way into the milk, thus creating an inflammatory reaction.
- Gluten can cause intestinal permeability. When this happens, people often times become allergic to the foods that they consume most often. Dairy is often a major staple used by those on a gluten-free diet and therefore, many develop an allergic response to dairy.
- Those with gluten induced intestinal damage tend to have a hard time breaking down the sugars and proteins in dairy. This can cause tremendous GI distress, gas, distention, bloating, and pain. The undigested dairy materials can rot in the gut. This can also lead to disruption in the healthy bacterial counts of the gut.
Should You Eat Dairy Products on a Gluten Free Diet?
I would encourage a dairy free diet for at least 6 months when initially going gluten-free. This will allow time for your digestive system to heal.
Guidelines to Follow if You are Going to Include Dairy in Your Gluten Free Diet:
- Buy grass-fed dairy only.
- Be sure your dairy comes from animals who are antibiotics and hormone free.
- Buy dairy in the raw form. If you want to pasteurize it, heat it up yourself on your stove at home.
Closing:
Remember, just because your doctor’s test did not show you have a sensitivity to gluten, there’s no guarantee that gluten is not slowing down your healing. Health is a choice we make every moment – what we choose to put in and around us, conversations we choose to listen to, things we choose to eat and drink – all impact the rate at which we heal. You have the power to choose the rate of your healing by the simple choices you make every day.
Through Applied Kinesiology, I can determine the foods most optimal for your healing – what to limit and what to avoid completely.
Source: Gluten Free Society
Many times, my clients will tell me that a gluten-free diet did not improve their health in any noticeable way. However, when I ask them a few follow-up questions, I often discover what may be the reason they did not see their negative symptoms improve. One of the biggest reasons for this is that people who go on a gluten-free diet tend to begin eating large amounts of corn.
Corn is in virtually all of the pre-packaged gluten-free foods (they contain corn gluten or corn byproducts). In addition, corn is used in the production of sweeteners, shampoos, soaps, plastics, fuels, etc. On top of that, all of our domesticated farm animals are fed staple diets of genetically modified corn. The only way to avoid eating corn in your beef is to buy grass-fed. It is easy to see why the typical American is eating an over-abundance of corn in their diet.
Since 1978, there have been a number of studies investigating whether or not corn gluten is a problem for patients with gluten sensitivity. There are multiple studies showing that corn has a negative effect on patients with celiac disease. Here is a quote from a recent study:
“Maize is used as an alternative to wheat to elaborate foodstuffs for celiac patients in a gluten-free diet. However, some maize prolamins (zeins) contain amino acid sequences that resemble the wheat gluten immunodominant peptides… “
At this point there is ample evidence to consider corn gluten as a major contributor to gluten related illnesses. Regardless of gluten content, a diet high in corn is not conducive to good healing. A TRUE gluten-free diet eliminates all forms of gluten – including corn gluten.
If you even remotely suspect that you may be sensitive to gluten, I urge you to give the gluten-free diet a try (including the elimination of corn). Sadly, statistics show that those with gluten sensitivity will go on to develop 7 + autoimmune diseases in their lifetime.
In my next post, I will discuss another hidden source of gluten for those attempting to follow a gluten-free diet. Stay tuned.
Blessings,
Jenice
Source: Gluten Free Society